Here’s my twist on traditional hot cross buns, made without gluten or dairy but still keeping all that classic Easter flavor we love. The recipe combines a soft, springy dough with plenty of warm spices, dried fruit, and that signature cross on top that makes these buns so special.
These buns have become a new tradition in our house, especially since my daughter was diagnosed with celiac disease. Now everyone can enjoy them together on Easter morning – and believe me, nobody even notices they’re gluten and dairy free!
Why You’ll Love These Hot Cross Buns
- Allergy-friendly – These hot cross buns are both gluten-free and dairy-free, making them perfect for people with common food sensitivities or those following specific dietary restrictions.
- Traditional taste and texture – Despite being free from gluten and dairy, these buns still have that soft, fluffy texture and classic spiced flavor you expect from traditional hot cross buns.
- Perfect for special occasions – Whether it’s Easter breakfast or a weekend brunch, these buns bring that special holiday feeling without compromising on dietary needs.
- Wholesome ingredients – Made with nutritious ingredients like sorghum flour, rice flour, and natural sweeteners, these buns are a healthier take on the classic recipe.
What Kind of Flour Should I Use?
This recipe calls for a specific blend of gluten-free flours, and each one plays an important role in creating the perfect hot cross bun texture. Sorghum flour provides structure and a slightly sweet, mild flavor that works really well as a wheat flour alternative. Rice flour helps create a lighter texture, while tapioca flour adds stretch and bounce to your buns – kind of like what gluten would normally do. If you can’t find these exact flours, you could substitute brown rice flour for white rice flour, or try using millet flour instead of sorghum, but stick to the recipe measurements for the best results. Just make sure to measure your flours by weight rather than volume for the most accurate results.
Options for Substitutions
Since this is a gluten-free and dairy-free recipe, some ingredients are pretty specific, but here are some helpful swaps you can try:
- Flour blend: The sorghum, rice, and tapioca flour combo is important for the right texture, but you could use a pre-made gluten-free flour blend – just make sure it contains similar ingredients. Note that you might need to adjust the liquid content slightly.
- Psyllium husk: This is a crucial binding ingredient that shouldn’t be skipped, but you can use ground chia seeds in the same amount if needed. Let them sit in the water for 10 minutes before using.
- Soy milk: Any plant-based milk works here – try almond, oat, or coconut milk. Just make sure it’s unsweetened and at room temperature.
- Sultanas/raisins: Feel free to use cranberries, chopped dried apricots, or currants instead. Just keep the total amount the same.
- Xanthan gum: This is essential for texture in gluten-free baking and shouldn’t be left out, but guar gum can work in the same amount.
- Apricot jam: For the glaze, you can use any light-colored jam like peach or apple jelly – just strain out any fruit pieces.
Watch Out for These Mistakes While Baking
The trickiest part of gluten-free hot cross buns is getting the yeast activation right – make sure your soy milk is warm (around 110°F/43°C), but not hot, as excessive heat will kill the yeast and prevent proper rising. Another common mistake is rushing the proofing process – these buns need extra time to rise since they lack gluten, so give them at least 1-2 hours in a warm spot until they’ve noticeably increased in size. When mixing the dough, avoid overworking it as gluten-free dough can become dense and gummy – mix just until the ingredients are well combined, and use wet hands when shaping the buns to prevent the dough from sticking. For the best texture, don’t skip the psyllium husk or xanthan gum, as these ingredients are crucial for holding the dough together and creating that classic bread-like texture that gluten-free bakes often miss.
What to Serve With Hot Cross Buns?
These gluten-free and dairy-free hot cross buns are perfect for breakfast or afternoon tea, and there are lots of tasty ways to enjoy them! Since they’re already sweet and spiced, I like to keep the accompaniments simple – try spreading them with dairy-free butter, your favorite jam, or honey while they’re still slightly warm. For a nice breakfast spread, serve them alongside fresh fruit and a hot cup of tea or coffee (maybe try some dairy-free milk alternatives like oat or almond milk in your drinks to keep with the theme). You can also slice and toast them for a bit of extra crunch, which makes them especially good with a schmear of dairy-free cream cheese or nut butter.
Storage Instructions
Keep Fresh: These gluten-free hot cross buns stay fresh at room temperature for up to 2 days when stored in an airtight container. For the best texture, place a paper towel in the bottom of the container to absorb any excess moisture. They might get a bit firmer after the first day, but that’s totally normal for gluten-free baked goods.
Freeze: Good news – these buns freeze really well! Once they’re completely cool, pop them into a freezer bag or container and they’ll keep for up to 3 months. I like to freeze them in portions of 4-6 buns, so I can thaw just what I need.
Warm Up: To enjoy your hot cross buns later, let frozen ones thaw overnight in the fridge or for a few hours at room temperature. When you’re ready to eat them, warm them up in the microwave for 15-20 seconds, or pop them in a 350°F oven for about 5 minutes. They taste amazing with a bit of dairy-free butter spread on top!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 40-50 g
- Fat: 90-100 g
- Carbohydrates: 340-360 g
Ingredients
- 7 g fast-acting yeast
- 1 ½ cups organic sultanas (244 g) or raisins
- 3 tablespoons psyllium husk (15 g)
- 155 ml water (150 g)
- ½ cup unrefined cane sugar (90 g)
- 1 ¼ cups sorghum flour (177 g)
- 1 ½ cups rice flour (261 g)
- 1 ¼ cups tapioca flour (142 g)
- 1 tablespoon xanthan gum (8 g)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon coarse sea salt
- 1 ½ cups warm soy milk
- Zest of 1 orange
- 2 ½ tablespoons extra virgin olive oil
- 1 room temperature egg
- Extra flour (for rolling)
- 1 egg
- 2 tablespoons soy milk
- 2 tablespoons rice flour (20 g)
- 2 tablespoons tapioca starch (13 g)
- ¼ teaspoon xanthan gum
- 5 tablespoons water
- 1 tablespoon melted coconut oil (11 g, cold-pressed)
- 4 tablespoons reduced sugar apricot jam
- 2 tablespoons water
Step 1: Prepare Ingredients
Begin by lining a baking tray with baking paper and setting it aside.
Place sultanas or raisins in a medium-sized, heatproof bowl, and pour boiling hot water over them to rehydrate (approximately 10 minutes).
Strain the sultanas through a sieve and return them to a clean bowl.
In a separate small bowl, combine the psyllium husk with water, stir, and set aside until it forms a gel.
Step 2: Mix Dry Ingredients
In a large mixing bowl or stand mixer, combine rapadura sugar, sorghum flour, rice flour, tapioca flour, xanthan gum, yeast, cinnamon, nutmeg, clove, cardamom, and sea salt.
Whisk to combine if using a bowl or use the dough hook on low speed in a stand mixer.
Ensure all dry ingredients are fully incorporated with a spatula.
Step 3: Form the Dough
Add the psyllium gel, rehydrated sultanas, egg, warm milk, zest, and olive oil to the dry mixture.
Mix well to combine, and with hands, squeeze the mixture until a smooth dough forms.
If using a stand mixer, mix on low, ensuring you scrape down the bowl’s sides and bottom to incorporate all ingredients.
Step 4: Shape the Buns
Generously flour a clean surface, turn the dough out onto it, and form into a long log.
Cut the log into 14 pieces.
Take one piece, shape it into a 2 cm thick circle, fold four edges into the center, and roll gently to form a bun.
Place the bun on the baking tray.
Repeat until all buns are formed, placing them 2 cm apart.
Cover with glad wrap and proof in a warm place until doubled in size.
Step 5: Prepare for Baking
While the buns rise, preheat the oven to 200°C (non-fan forced) or 180°C (fan-forced).
Create an egg wash by whisking the egg and milk.
Once buns have nearly doubled in size, use a pastry brush to apply the egg wash.
Combine rice flour, tapioca starch, xanthan gum, melted coconut oil, and water to create a smooth paste.
Transfer paste to a piping bag, snip the end, and pipe a cross on each bun.
Step 6: Bake Buns
Place a baking dish with boiling water on the oven’s bottom shelf and the buns on the middle rack.
Bake for 10 minutes, remove the water dish, and continue baking for another 20 minutes.
The buns are done when golden brown and springy.
Transfer baked buns to a wire cooling rack.
Step 7: Glaze and Serve
In a small saucepan, combine apricot jam and water, heating at medium while whisking.
Brush this glaze over each bun’s top using a pastry brush.
Serve the buns slightly warm or at room temperature.
Enjoy your delicious homemade buns!